1st Course: CHILAQUILES SUPREMOS Chilaquiles are the most popular dish in Mexican cuisine. This is Chef Paco's recepie made with tomatillo and pasilla sauce topped with black bean, crema, queso fresco, pork and pickled onion.

2nd Course: Guajillo Almendrado Salmon​ Guajillo Chile is one of the most widely used pepper across Mexico. When combined with almonds, this dish will have a savory and perfectly balanced flavor.

​3rd Course: Cochinita Pibil with Achiote Sauce​ Achiote is one of Mexico's popular ingridients because it gives food an amaing earthy flavor and a spectacular red color. It is native to the tropical reginions of Mexico, Central America , South America and the Caribbean and was used by the ancient Mayans as body paint. Salmon with Achiote Sauce is a typical dish from Yucatan Region.

4th Course : Flan de Chocolate & Tequila​ This traditional Mexican style flan is a lovely special dessert, great finale to the best Mexican meal.

- Chef Paco Garcia​

The deep love for Mexican cuisine that Chef Paco Garcia feels was developed at a young age growing up in Mexico where through at his mother he was exposed to a variety of foods that would fuel his lifelong passion for cooking.

At the age of 17 years old he came to USA and began officially his culinary career.He worked for Harvest,Proof, Holy Grail and Mayan Café where he had the opportunity to work directly with his mentor the renowned Chef Bruce Ucan. At the same time that he was improving his skills working in the restaurant industry he studied Culinary Arts at JCTSC.

After 4 years under Chef Bruce tutelage Chef Paco became the Executive Chef at Con Huevos, since then, he has been contributing at the successful of this brunch oriented Restaurant with his creative Mexican breakfast cuisine. Recently Con Huevos was honored for DO502 like best brunch restaurant in Louisville and won the 2016 Gravy Cup challenge.